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Flavours Of Central Vietnam

August 19, 2014 Food & Beverage No Comments Email Email

Central Vietnam, home to the Group’s latest openings in the region, Angsana Lăng Cô, is distinct in its unique spices and flavours. 

image003The cuisine from nearby Hue still reflects the cuisine once created for kings and queens in the region. Exotic ingredients are an integral part of the resorts’ restaurants where traditional flavours and dishes from all over Asia are brought together and served impeccably in a contemporary ambience. As Executive Chef Anders Groenholm aptly says: “I couldn’t live without spices”.

One of the most popular dishes is “Bun Bo Hue”, a fragrant beef soup with delicate vermicelli noodles combining an intoxicating balance of flavours.  In order to enjoy this signature dish at home, Groenholm has opened his kitchen door to explain how to prepare the dish:

‘Bun Bo Hue’ Recipe

Ingredients for Beef Stock

Beef short rib 1 kg

5 beef bones

3 litres of water

6 pieces of lemongrass

3 pieces of chilli

100g onions

200g pineapple

100g roasted onions

100g ginger

200g shallot onions

80g cinnamon stick

30g star anise

20g cardamom

10g cloves

Mix the roasted onions, ginger, shallots, cinnamon, clove, cardamom, star anise, lemongrass, chilli, onions and pineapple.  Add beef bones and beef short rib in cold water and bring to boil.  Skim for foam.  Add all the stock ingredients and bring to boil under medium heat. Skim off all the foam. Reduce to low heat and let it simmer for three hours until beef is tender.

Ingredients for beef noodle soup

2 litres of Beef stock

1 chilli

1 teaspoon fish sauce

5 teaspoons shrimp paste

1kg Vermicelli noodle

20g sugar

10g salt

5g coriander

5g basil

2g grounded white pepper

Strain the stock and return the clear stock to the pot.  Season with salt, fish sauce, sugar, chilli, shrimp paste and keep the stock hot over a low heat.  Slice beef and set aside.  To serve, place noodles into a serving bowl and top with the slicked beef (cooked), sliced onion, spring onion, coriander, bean sprouts and chilli.  Add hot soup into serving bowl, sprinkle with pepper and garnish with coriander and basil.  Serve hot with lime, chilli, spring onion, lettuce, basil, bean sprouts, sliced banana blossom, fish sauce and pho sauce.

Bun Bo Hue can be enjoyed at Rice Bar & Bowl, which serves up delectable local dishes in a contemporary setting. After a meal of hearty local fare, guests can savour a rice-based beverage at Rice Bar. Guests who are interested in discovering new herbs and spices and learning about exciting flavours can take part in cooking classes at Angsana Lăng Cô or make a trip to Angsana Lăng Cô’s organic kitchen.

For more information, visit www.angsana.com

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